Bacon Quiche Lorraine
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 10 ingredients
- 1 ea Unbaked 9-in pastry shell
- 3/4 t Salt
- 1/8 t Ground nutmeg
- 1 1/3 c Milk
- 4 ea slices of bacon
- 1/2 t Dry mustard
- 1/8 t White pepper
- 4 ea Eggs slightly beaten
- 1 1/2 c Shredded cheddar cheese
- 1/4 c Finely chopped onion
Contains
GlutenEggsMilkMustard
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean.
Plating
Cookware for this recipe
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Frying pan
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Blender
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Chef's knife
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Cutting board
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Colander